KC_Jeff
New member
- Messages
- 4
- Grill(s) owned
- Stampede
I have done the 3-2-1 rib recipe smoke on my Stampede a couple times now, and have had a challenge getting that juice when you squeeze them with a consistent bark... They fall right off the bone when I take them off the grill, almost too much to the point I can’t keep them together when cutting them to serve.
Here is a pic of the 6 racks I did racks yesterday with baby backs (Swift Meat Costco) and tried spraying a little apple vinegar/juice on the hour for the first 3 hours, and had an issue with some burning after the foul wrap period. Might have been from some of the brown sugar or apple juice in the bottom of the foil.
I was smoking at 250 from start to finish. My backup pork butt came out flawless, and those are tough to mess up as you all know.
Any feedback on a good and simple rib smoke with temp setting, time, etc. would be appreciated.
Here is a pic of the 6 racks I did racks yesterday with baby backs (Swift Meat Costco) and tried spraying a little apple vinegar/juice on the hour for the first 3 hours, and had an issue with some burning after the foul wrap period. Might have been from some of the brown sugar or apple juice in the bottom of the foil.
I was smoking at 250 from start to finish. My backup pork butt came out flawless, and those are tough to mess up as you all know.
Any feedback on a good and simple rib smoke with temp setting, time, etc. would be appreciated.